Gluten-Free Pie Crust, Take 2

After the EXTREMELY disappointing time I had with my first try at a gluten-free pie crust, I felt like I HAD to redeem both myself and the recipe by trying again. This time, I didn't promise anyone a gluten-free delicious dessert before I started, in case disaster struck again.

After attempting the hand pies, I didn't know if I had enough dough to make a whole pie, and I was nervous about working the dough too much because I didn't know how it would hold up, so I decided to use a muffin tin to make little tarts. I had no idea how this was going to work out, but the dough worked up nicely to press into each spot in the tin, and I filled them each 3/4 full with the peach filling.

Since I wasn't working from a particular recipe for my improvised tarts, I didn't know how long it would take for the dough to turn that great slightly crisp, golden-brown color (and I didn't even really know if this gluten-free dough baked up that way). All in all, it was pretty much a crap shoot.

HOWEVER--after about 20 minutes of checking on my little tarts, they were done! They were a little hard to get out of the muffin tins without destroying them--I ended up putting a cooling rack over the top of the tarts and flipping the whole tin upside down at once to dump them out safely.

After all of that, I am glad to say that the gluten-free pie crust was just as delicious as a gluten-full pie crust, if a little more crumbly. I called my mother-in-law and she liked them, too! Mission accomplished (after only two tries)! I will definitely keep this pie crust in my arsenal for the future.